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Ingredient
Salmon & Asparagus Butter Soy Sauce Takikomigohan
Introduce
Chef :
Hiroko ListonSalmon & Asparagus Butter Soy Sauce Takikomigohan
‘Takikomigohan’ is a Japanese dish of Rice that is cooked with ingredients and seasonings. If you have a rice cooker, ‘Takikomigohan’ is super easy to cook. Today I cooked Rice with Salmon and Asparagus. Butter & Soy Sauce flavour is very popular in Japan, and Salmon and Asparagus taste lovely in this flavour.
Ingredient
Food ration :
4 servings
1/2 teaspoon
Salt
1 tablespoon
Sake (Rice Wine)
1/4 teaspoon
Ground Chilli OR Black Pepper
1 tablespoons
Soy Sauce
1 clove
Garlic *finely chopped
Cooking instructions
* Step 1
Cut skinless Salmon Fillets into chunky pieces, add Salt and Sake, and massage. Cover and rest in the fridge for 1 hour.
* Step 2
Wash Rice well, then soak in clean water for 30 minutes OR while you are preparing other ingredients.
* Step 3
Drain the rice and place it into the rice cooker’s inner pot. Add Dashi Stock, Butter, Chilli and Soy sauce. Scatter Garlic, Asparagus and Salmon pieces on top. DO NOT stir.
* Step 4
Set the rice cooker at ‘Quick Cook’ mode, if your rice cooker has it, and press ‘COOK’ button to start cooking.
* Step 5
When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
Note: if there is a photo you can click to enlarge it
Tag
Salmon Fillets OR Off-cuts skinless, bones removed
Salt
Sake (rice wine)
(*180ml cup) Japanese Short Grain Rice
Dashi Stock *OR Water 400ml & Dashi Powder 1/2 teaspoon
butter (cut into small cubes)
Ground Chilli OR Black Pepper
soy sauce
garlic, finely chopped
(about 160g) Thick Asparagus *trimmed and cut into 1-2cm pieces
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